“Summer on a plate 🌞 Chef Jean Bernard grills calamari Provençale with a French Riviera touch — fresh, fast, and stylish. Perfect for your weekend table.”
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🍴Recipe:
Grilled squid and Salad Provençale
16 Squids (for 4 persons)
Marinated for Squid
5 Garlic chopped
1/3 Cup Parsley chopped
1/3 Cup Olive Oil
Salt and Pepper
Time of grilling:
On a High and hot grill (at least at 600ºF), lay down the marinated squids for 1mn to 1mn30s, then turn them to the other side for the same amount of time.
Salad Provençale
1 Lime juice
1/2 Cup Olive oil
1/2 Cup Green Olive, cut in half
4 medium all colored heirloom tomatoes, cut bite size
2 Branches of Celery
3 Baby Fennel (or 1 regular)
1/4 Cup Capers
Season with Salt and Pepper
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Hey, this is Chef John Bernard. Let’s grill something local and delicious. Today I was in the mood for calamarie on the grill with a salad for salad. Marinate. Really simple. Olive oil, parsley, garlic. Voila. Now you let it sit for like uh 10 minutes. Seasoning, salt, pepper, and on the grill. The grill is at 600 on high. Grill the calamari for 1 minute and a half on each side to get that beautiful color. All right, they’re ready. Nice color both sideal. We’re going to have lime, olive oil, olive, helium, tomatoes, celery, fennel, capers, little bit of seasoning, and a nice mix. Calamari on the grill with a salad for salad.
Dining and Cooking